Crockpot Santa Fe Chicken

1 1/2 lbs boneless, skinless chicken breast
1 (14.4oz) can low-sodium diced tomato with mild green chiles
1 (15oz) can low sodium black beans, drained and rinsed
8oz bag of frozen corn
1/8 cup cilantro, chopped
1 (14.4oz) can or container of no salt added chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
Salt and pepper to taste

1.) Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, salt, and pepper into crockpot. 

2.) Season chicken breast with salt (if desired) and lay on top.

3.) Cook on low for 10 hours or on hi for 6 hours.

4.) 30 minutes before serving, remove chicken and shred.  Return chicken to crockpot and stir.

5.) Serve over brown rice or by itself.  Enjoy!